HAPPY HOLIDAYS FRIENDS!
This morning I made a festive smoothie bowl for my breakfast.
I partially thawed two bananas in one bowl and a handful of MI raspberries in another. Then, I put the bananas in the high speed blender along with a MI apple, sprinkle of hemp seeds, heavy sprinkle of chia seeds, and a large MI kale leaf. I blended it up. When serving, I topped it with the raspberries and some sunflower and buckwheat seeds also grown in Michigan. It turned out beautiful.
The trick to a smoothie bowl rather than a smoothie drink, is to not add water and to add some partially frozen fruit. I add the chia seeds, because the fruit melts and can be runny. In that time; however, the chia seeds are plumping up to keep everything thick.
I hope that you have a joyful holiday season. ~ Theresa
Looking for some warmth now that winter has settled into Michigan? Here’s a soup that includes onions and carrots – easy to find at Michigan farmers markets. And, it’s simple and quick to make. I hope that you enjoy it.
1 cup green lentils
5 cups lightly flavored broth
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 cloves minced garlic
3 Tablespoons olive oil
1 bay leaf
Salt and pepper to taste.
Balsamic vinegar for serving.
- Boil the green lentils in the five cups of broth, the bay leaf, and the salt and pepper.
- Sauté vegetables in olive oil until the onions are tender.
- Add the cooked vegetables to the lentils and simmer until lentils are tender.
- Serve in individual bowls adding a splash of balsamic vinegar on top.
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